Basic Pizza Sauce and Dough

This recipe makes enough dough and sauce for 2 pizzas; either make both, or freeze one for an easy dinner.

Siegela

Ingredients

Serves: 12 

  • 1/4 cup warm water (45C)
  • 1 teaspoon active dry yeast
  • 1 teaspoon white sugar
  • 625g bread flour
  • 2 tablespoons Italian-style seasoning
  • 1 teaspoon salt
  • 1 1/4 cups flat beer
  • 1 tablespoon olive oil
  • Sauce
  • 2 tablespoons olive oil
  • 1 small onion, onion
  • 2 tablespoons finely chopped garlic
  • 3 cups roma tomatoes, with juice
  • 340g tomato puree
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon black pepper

Directions

Preparation:40min  ›  Cook:20min  ›  Ready in:1hour 

  1. In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. In a food processor, combine flour, Italian herbs and salt. Pulse until mixed. Add yeast mixture, beer and oil. Pulse until a ball is formed. Scrape dough out onto a lightly floured surface, and knead for several minutes until dough is smooth and elastic. Allow dough to rest for 2 to 3 minutes. Divide dough in half, and shape into balls. Place dough balls in separate bowls, and cover with cling film. Allow to rise at room temperature for about 1 hour, then store in the refrigerate overnight.
  3. Sauce: Heat olive oil in a saucepan over medium heat. Add onions and garlic and cook until soft. Add tomatoes and crush. Add tomato puree, basil, parsley and oregano. Simmer for 10 minutes.

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